If you're looking for the softest, chewiest, most flavor-packed chocolate chip cookie, look no further. These Brown Butter Sourdough Chocolate Chip Cookies are a game changer! The nuttiness of brown butter, the slight tang of sourdough discard, and pools of melty chocolate create the ultimate cookie experience. If you've been searching for the perfect balance of soft and chewy, this recipe will not disappoint!
Why You’ll Love These Cookies
- Soft and Chewy – Thanks to the combination of sourdough discard and cornstarch, these cookies stay incredibly tender.
- Brown Butter Magic – The toasty, nutty depth of brown butter elevates the flavor to another level.
- No Waste Baking – A fantastic way to use up extra sourdough discard.
- Rich and Complex Flavor – The fermentation in the discard adds a slight tang that perfectly complements the sweetness of the cookie.
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, browned and cooled
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- ½ cup sourdough discard (unfed)
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 ½ cups chocolate chips or chopped chocolate
- Flaky sea salt (for topping, optional but recommended)
How to Make the Softest Sourdough Cookies
1. Brown the Butter
Melt the butter in a saucepan over medium heat, swirling occasionally. It will foam, then begin to develop a golden brown color and nutty aroma. Remove from heat and let cool for about 10 minutes.
2. Mix the Wet Ingredients
In a large bowl, whisk together the brown sugar, granulated sugar, and browned butter until combined. Add the egg, egg yolk, sourdough discard, and vanilla extract. Mix until smooth.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. Gradually add this to the wet mixture, stirring until just combined.
4. Add the Chocolate
Fold in the chocolate chips or chopped chocolate until evenly distributed.
5. Chill the Dough
Cover and refrigerate the dough for at least 2 hours (or up to 24 hours). Chilling is key to developing deep flavors and keeping the cookies thick and soft.
6. Bake to Perfection
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough balls (about 2 tablespoons each) and place them 2 inches apart. Bake for 10-12 minutes, until the edges are just golden but the centers are still soft.
7. Finishing Touches
As soon as they come out of the oven, sprinkle flaky sea salt on top for a gourmet touch. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Tips for the Best Cookies
- Don’t skip the chilling time! This helps develop flavor and prevents spreading.
- Use chopped chocolate for pools of melty goodness instead of just chips.
- Weigh your ingredients if possible for accuracy.
- Store in an airtight container for up to a week – but let’s be real, they won’t last that long!
The Final Verdict
These Brown Butter Sourdough Chocolate Chip Cookies are hands-down some of the softest, most flavorful cookies you’ll ever make. The brown butter and sourdough discard create an irresistible depth of flavor, while the chewy texture keeps you coming back for more. Perfect for using up sourdough discard or just treating yourself to the ultimate cookie experience!
Give this recipe a try and let me know what you think! Happy baking!
